Absolutely! Let’s make a classic Zuppa Toscana soup—creamy, hearty, and full of flavor, just like the Olive Garden version.
🥣 Zuppa Toscana Soup
Ingredients (6 servings)
- 1 lb Italian sausage (mild or spicy), casings removed
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3–4 medium russet potatoes, thinly sliced or diced
- 1 tsp crushed red pepper flakes (optional for heat)
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 cups kale, chopped (stems removed)
- Salt and black pepper, to taste
Instructions
- Cook sausage & bacon
- In a large pot, cook sausage over medium heat until browned. Remove and set aside.
- In the same pot, cook bacon until crispy, leaving about 1 tbsp of drippings.
- Sauté aromatics
- Add onions to pot; cook until softened, ~3–4 minutes.
- Add garlic and red pepper flakes; cook 30 seconds.
- Add potatoes & broth
- Pour in chicken broth and add potatoes.
- Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
- Finish soup
- Return sausage to pot.
- Stir in cream and kale. Simmer 5 minutes until kale is wilted.
- Season with salt and pepper to taste.
Serving Suggestions
- Serve hot with crusty bread or breadsticks.
- Sprinkle with grated Parmesan if desired.
Tips & Variations
- Hearty version: Mash a few potatoes in the soup to thicken naturally.
- Low-carb: Skip potatoes and add extra kale or cauliflower.
- Slow cooker option: Cook all ingredients except cream & kale on LOW 6 hours; add cream and kale at the end.
- Extra flavor: Add 1 tsp smoked paprika or a Parmesan rind while simmering.
If you want, I can also make a restaurant-style “extra creamy Zuppa Toscana” that’s rich, indulgent, and tastes just like Olive Garden.
Do you want me to do that?
